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Preparation

Combine 1 1/2 cups hot water and shiitake mushrooms in small bowl. Let stand until mushrooms soften, about 30 minutes. Remove mushrooms from water and squeeze excess liquid back into bowl. Cut out hard stems and discard. Thinly slice mushrooms.

Pour mushroom soaking liquid into large saucepan, leaving any sediment in bottom of bowl. Add clam juice and 2 cups water. Bring to simmer. Reduce heat to very low and keep liquid hot.

Heat oil in heavy large Dutch oven over medium-high heat. Add pancetta, ginger and half of green onions; stir until aromatic, about 2 minutes. Add mussels, cover and cook until mussels open, about 6 minutes. Using tongs, transfer mussels to large bowl (discard any that do not open). Cover bowl with foil.

Mix bok choy leaves and snow peas into risotto and continue cooking until rice is just tender and mixture is creamy, adding liquid 1/2 cup at a time and stirring, often about 10 minutes longer . Mix in chopped cilantro and remaining green onions. Season with salt and pepper.

Transfer risotto to large bowl. Arrange mussels around edge of bowl. Garnish with cilantro sprigs and serve.

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Recent Reviews

The concept of this risotto works, I think, but the bok choy is a little too bitter for this dish, the snap peas a little too crunchy based on this cooking time, and the mussels a little out of place all round.
One thing that I did change was that I didn't do the mussels in the dutch oven as suggested -- it seemed to me that there was great risk of having the pancetta and ginger burn during those six minutes, and an even greater risk of the mussels going cold. I did them in a separate pot with wine - which was fine.
If I were to do this again, I would use the bok choy stems but not the leaves, and I would put the snap peas in a little earlier.

zepcom from Toronto, ON /

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Very tasty. Used portabellas as I had them on hand, and doubled the mussels. I used 2tbsps of grated ginger which may have been too much. Next time will omit the pancetta, or substitute bacon because the flavor really didn't come through.

genevoise from lawrence, KS /

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This is very different
from most of the food I
make. (Meaning: I rarely
cook Chinese unless it
contains chicken,
peanuts and rice.) But, I
will definitely make this
again. Very delicious!

shelbycarr from Berkeley, CA /

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I used a combination of fresh shitakes and regular mushooms (no dried shitakes available). We ate this as two courses; first the mussels(which I placed on top of the rice), then the risotto. Incredible flavor and will make it again.

Clarybelle from Bucks County, PA /

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This was very different and a very exciting change from traditional risottos. Please give this one a try!